Category Archives: Main Dishes

Eureka Paprika Chicken Lazone

12 Wednesday Oct 2016

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chicken-paprika

wrks4me_terry_tested-11Ingredients

  • 3 boneless, skinless chicken breasts
  • 2 teaspoons smoked paprika (or Chili powder)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • 2 tablespoon butter
  • 1 cup heavy cream or half and half
  • 3 tablespoons of butter

chicken-paprika-in-pan

Preparation

  1. Place chicken breast down flat on a cutting board
  2. Cut chicken breasts in half horizontally so you have 2 pieces each
  3. Combine smoked paprika, garlic & onion powder, cayenne pepper, dried oregano, basil, salt and pepper together and place in a sealable plastic bag along with olive oil.
  4. Place chicken breasts in bag and seal, tossing the chicken inside to coat them evenly
  5. In a medium hot pan, add butter and place coated chicken breasts in pan. Fry 4-5 minutes then turn over and continue to fry for another 4-5 minutes or until cooked.
  6. Remove chicken and add cream and butter to the pan and whisk scraping up any brown bits from bottom of skillet
  7. Continue heating sauce until it thickens about 10 minutes.
  8. Serve chicken over either a bed of rice, pasta noodles or spaghetti squash and ladle sauce over top.

Enjoy

Turkey Timing & Stuffing Basics

08 Saturday Oct 2016

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How to cook Delicious Oven Roasted Turkey

 Weight  Stuffed  Unstuffed  BBQ-Unstuffed
 6 to 8 lbs
(3.0 to 3.5 kg)		  3 to 3 3/4 hrs  2 1/2 to 2 3/4 hrs  1 to 1 3/4 hrs
 8 to 10 lbs
(3.5 to 4.5 kg)		  3 1/4 to 3 1/2 hrs  2 3/4 to 3 hrs  1 1/4 to 2 hrs
 10 to 12 lbs
(4.5 to 5.5 kg		  3 1/2 to 3 3/4 hrs 3 to 3 1/4 hrs  1 1/2 to 2 1/4 hrs
 12 to 16 lbs
(5.5 to 7.0 kg)		  3 3/4 to 4 hrs  3 1/4 to 3 1/2 hrs  2 to 2 1/4 hrs
 16 to 22 lbs
(7.0 to 10.0 kg)		  4 to 4 1/2 hrs  3 1/2 to 4 hrs  2 1/2 to 3 1/2 hrs

Method

  • Remove neck and giblets from the turkey. Rinse cavity with water and pat dry with paper towels
  • Lightly butter the outside of the turkey. Wash hands and place turkey into the oven

When Fully Cooked

  • A meat thermometer inserted in the inner thight reads 180 degrees F (32 degrees C) for a stuffed turkey or 170 degrees F (77 degrees C) for an unstuffed turkey
  • When a fork is inserted the juices should run clear
  • Remove from the oven or barbecue. Cover with foil and let stand for 15 to 20 minutes before carving.

Traditional Bread Stuffing

1/4 cup butter or margarine
50 ml
2 medium onions, finely chopped
2
3-4 celery stalks, finely chopped
3-4
9 cups 1/2 inch (1 cm) cubes of day-old bread
2.25 L
2 tsp eash dried sage and savoury
10 ml
1 tsp salt
5 ml
1/4 tsp pepper
1 ml

Preparation
Melt butter in large skillet. Add onions and celery, cook stirring until tender, about 5 minutes. Add seasoning and pour over bread in a large bowl util well combined. Gradually stir in broth until just moistened. Do not wet.

Terry’s Leftover Pasta Pie

03 Monday Oct 2016

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wrks4me_terry_tested-11

This is an easy way of using your leftover pasta and making
a  dish everyone will love and enjoy to serve

Ingredients:

  • 10 cups cooked leftover pasta
  • 1 cup Leftover pasta sauce or your favourite bottled sauce
  • 1 1/2 cup Mozarella cheese
  • 1 cup grated Parmesan Cheese
  • 3 large eggs

Preparation:

  1.  In a large bowl, mix together the cooked pasta, eggs, Parmesan cheese, 1 cup of the mozzarella, and 3/4 cup of the pasta saucepasta pie 2.
  2. Grease a 9 or 10-inch pie pan or springform pan. Add the spaghetti mixture and press it down to level it. Top with the remaining pasta sauce, then scatter the remaining mozzarella on top.
  3. Bake the pie in the oven at 350 Degrees F for 30 to 35 minutes. Remove from the oven and let sit about 10 minutes.  Use a sharp knife cut into wedges like a pie.

Enjoy

 

 

 

Terry’s Chilly Winter Chili

03 Monday Oct 2016

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chili

wrks4me_terry_tested-11

Warm up this easy chili on a cold winter day.

Ingredients

  • 4 lbs Ground Beef
  • 2 Large Onions
  • 1 1/2 Green or Red Peppers
  • 1 small can of Tomato Paste
  • 2 cans Diced Tomatoes
  • 2 packs Club House Chili Seasoning (or equivilent)
  • 2 teaspoon of Garlic Powder
  • 2 teaspoon of Onion Powder
  • 1/2 tablespoon Salt
  • 1/2 tablespoon Ground Pepper
  • Options (Cayenne Pepper) to your taste

Instructions

  • Chop onions and peppers and place in crockpot
  • Brown Beef in a pan
  • In a crockpot add cooked ground beef
  • Add tomatoes, tomato paste, onions, Green or Red Peppers, Chili Seasoning, Garlic & Onion Powder, Salt and Ground Pepper and add to the crockpot
  • Cook for 6 hours on low
  • Optional: Season with Cayenne Pepper to your taste
  • Serve with grated sharp cheese

Inside out hamburger

23 Friday Sep 2016

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wrks4me_terry_tested-11

Ingredients

  • 800g (28 Oz) Ground Beef (2 lbs)
  • 8 Slices Chopped Bacon
  • 1/4 Cup Cheddar Cheese
  • 1 Onion sliced and fried till caramelized
  • 2 tsp. minced Garlic or 1 tsp garlic powder
  • 2 tsp. Black Pepper
  • 1 Tbsp. Soy Sauce
  • 1 tsp. Onion Powder
  • 1 tsp. Worcestershire

 Directions

  1. Cut up bacon before frying and fried until crisp
  2. Remove bacon and drain on paper towel
  3. Put onions into pan with bacon grease
  4. After frying pat off grease and dice onions
  5. Add bacon, onions and cheese to mixture
  6. Add remaining ingredients
  7. Form into patties
  8. Cook on BBQ 3 minutes each side turning 3 times total 9 minutes or until well cooked.

Video

Terry’s Beef Stir Fry

21 Wednesday Sep 2016

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Ingredients

wrks4me_terry_tested-11

  • 1 cup Water
  • 3 Tbsp Condensed Beef Broth (or substitute water and condensed beef broth for 1 cup of actual beef broth)
  • 3 Tbsp Soya Sauce
  • 3 Cloves of crushed garlic
  • 1/2 tsp red pepper flakes
  • 1 Tbsp cornstarch (2 tsp of Xanthan Gum)
  • 1 tsp sesame seed oil
  • 1 tsp canola oil
  • Beef cut into thin strips
  • Vegetables of your choice

Directions

  1. Put water, beef broth, soya sauce, pepper flakes and cornstarch or xanthan gum (into a measuring cup)
  2. In a pan, add canola oil. bring up heat and fry beef strips until tender.
  3. Remove beef from pan
  4. Add vegetables and garlic and cook until tender add sesame seed oil
  5. Add beef to vegetables and pour in broth mixture
  6. Stir until broth thickens
  7. Coat mixture with thickened broth
  8. Cover on low until tender

If on a Keto diet, serve over “cauliflower rice”, spagetti squash
For standard diet, serve over rice or noodles

Enjoy

Brown Butter Cream Sauce

21 Wednesday Sep 2016

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Ingredients

wrks4me_terry_tested-11

  • 4 tbsp Butter salted
  • 1 clove Garlic minced
  • 1/4 cup Chicken broth
  • 1/3 cup Cream
  • 1/2 tsp Salt
  • 1/2 tsp Pepper

Instructions

  1. Brown the butter on a pan with swirling it around over medium heat
  2. Add garlic, chicken broth, cream, salt and pepper
  3. Stir until combined
  4. Lower heat down to simmer
  5. Stir occasionally until the sauce has thickened, about 5-10 minutes

Enjoy

Video

Chicken Souvlaki

21 Wednesday Sep 2016

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Ingredients

wrks4me_terry_tested-11

  • 1/4 Cup Olive Oil
  • 2 TBS Lemon Juice
  • 2 Cloves Garlic Minced
  • 1 or 1/2 tsp Dried Oregano
  • 1/2 tsp salt
  • Skinless & Boneless Chicken breasts
  1. Cut chicken into cubes
  2. Place all ingredients and chicken into a plastic bag to marinate for 2 hours in refrigerator
  3. Place onto skewers and put onto bbq, turning every 5 minutes on each side until done

Terry’s Beef Stew

19 Monday Sep 2016

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Ingredients

wrks4me_terry_tested-11

  • 2 lb (1 kg) stewing beef cubes
  • 4 potatoes, peeled and cut in wedges
  • 3 carrots, cut in chunks
  • 3 onions, chopped
  • 6 cloves garlic, minced
  • 1-1/2 cups (375 mL) beef stock
  • 1 can (5 oz/156 mL) tomato paste
  • 1 bay leaf
  • 1 tbsp (15 mL) Worcestershire sauce
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 1 tsp paprika
  • 2 tbsp (25 mL) all-purpose flour

Directions

  1. Trim and cut beef into 1-inch (2.5 cm) cubes.
  2. In  an 18 to 24 cup (4.5 to 6 L) slow-cooker, mix together beef, potatoes, carrots, onions, garlic, beef stock, tomato paste, bay leaf and Worcestershire sauce.
  3. Cover and cook on Low for 10 to 12 hours (or on High for 5 to 6 hours) or until beef and vegetables are tender.
  4. Add peas, salt and pepper. Increase heat to High. Whisk flour with 2 tbsp (25 mL) water; stir into stew. Cook, covered, for 5 minutes or until thickened. Discard bay leaf.